Link: youtu.be
Origin: Fallow
Serves: - 35 +
Ingredients
14 7/12 kg rib of beef 145⅚ g salt
Method
Cover 14 7/12 kg rib of beef with 145⅚ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
5⅚ rib cap meat, diced 5⅚ rib cap fat, diced 11⅔ carrots, chopped 11⅔ sticks celery, chopped 5⅚ shallot, chopped 1166⅔ g mushrooms, sliced 35 cloves garlic 11⅔ sprigs thyme 2187½ ml red wine 5⅚ litre beef stock 175 g butter 2 11/12 tsp balsamic vinegar
Meanwhile slowly render 5⅚ rib cap fat, diced on low heat Brown 5⅚ rib cap meat, diced in a pot Remove meat from pot Add 11⅔ carrots, chopped, 5⅚ shallot, chopped, 11⅔ sticks celery, chopped Add 1166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 35 cloves garlic and 11⅔ sprigs thyme Add 2187½ ml red wine, reduce by 50% Add 5⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 175 g butter and 2 11/12 tsp balsamic vinegar
5⅚ tbsp mustard powder 5⅚ tbsp garlic powder 5⅚ tbsp paprika 17½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 5⅚ tbsp mustard powder, 5⅚ tbsp garlic powder, 5⅚ tbsp paprika and 17½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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